1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again. 2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer. 3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes. 4. Remove tin from the steamer and keep aside. 5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies. 6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve.